TRS Garam Masala is a blend of aromatic spices, used mainly
for flavouring North Indian dishes. Garam Masala can be used as a condiment
sprinkled on pakoras and samosas or as a blend with yoghurt to make an
excellent garnish.

It is used alone or with other seasonings. The word ‘garam’
refers to intensity of the spices rather than capsaicin content

The composition of garam masala differs regionally, with
many recipes across India according to regional and personal taste, and none is
considered more authentic than others. The components of the mix are toasted,
then ground together.

Garam masala is the general, staple spice of Indian curry.

• A general
blend of curry spices that form the basis of the flavour of any dish.

• Mix with
other ingredients such as garlic, chilli, onion, nuts or ginger to taste.

• Some recipes
call for spices to be blended with herbs, while others for the spices to be
ground with water, vinegar, coconut milk, or other liquids, to make a paste.
The flavours may be carefully blended to achieve a balanced effect, or a single
flavour may be emphasized. Any kind of masala may be toasted before use to
release its flavours and aromas.